IS 3883 : 1993 REAfFIRMED ~ ~ C:~ m- ~~ C:JfT~ tlf<:r ) ( ~T 1f'~1&JUJ " fqfufisc: .'. Indian Standard CANNED TOMATO CONCENTRATETOMATO PUREE - SPECIFICATION ( First Revision) o DIS 1993 BUREAU OF INDIAN STANDARDS MANAK BHAVAN. , BAHADUR SHAH ZAPAR MARO NEW DBLHI 110002 111M 1993 Prlee Groap 4 AMENDMENT NO. 1 APRIL TO IS 3883: 1993 CANNEDTOMATO CONCENTRATETOMATO PUREE-SPECIFICATION ( Fint R."lsloll ) (Foreword) - 1'" Insert tbe following before .be last pall: 'A scheme for labelling environment friendly produdS knowa ·· ECQ-Mark bal been introduced It the instance of tbe, Ministry of EnvirolUDCnt and Forests (MEf), Oovernmeot of India. 1be ECO-Mark sball be acI.uaistered by the Bureau of bldila Sa.ndards (8IS) uiuler tbe SIS Act. 1986 I I perthe Resolutioa No. 11 dated 20 February 1991 Ind Resolution No. 425 c1a1ed 28 October 1992 published ill the Gazette of lbe Government of Inclia. For I product ~ be eligible {or marking witb 'be ECO-Mark it shill 1 Iso carry tbe Standard Mlrk of BIS for quality besides ole.cling Idditional enviromnent friendly (Ef) JequiremCIlIi. The environmenl friendly requirements for tomato puree through Amendment No. 110 tbis .tandard. lie, tberefoJe, included This amendment is based 011 tbe Gazetle NotiflCltion No. 624 (E) dated 6 September 1995 for Labelling Beverages, lolanl Foods, PIocased Fruits Ind Vegellblc Products .s environmcnl friendly, publisbed ia tbe Glzene of tbe Oovemmena of India.' , ( Page 2, clause 4.4) -Insert tbe following new matler after 4.4: '4.5 Additional Kequlrements for ECG-M.rk 4.5.1 G~lIerGI Requirements 4.5.1.1 Tbe product sball conform to tbe requirdmcntl pJaCribed uDder 4.1 10 4.3.4. 4.5.I.Z 1be manufacturer sball produce the conscul clearaacc II per tbe provisioDl of Waler (PCP) Act, 1974, Water (PCP) Cess Act, 1977 and Air (PCP) Act, 1981 along witb the luthorization if required uDder Env;,OII/IUUII (PrOl«Iioll) Ac,_ 1986 Ind tbe Rules made thereunder to the Bun:IU of Indian Sliodards while applying (or the ECC-Mark Ind tbe proclucl Iblil Ilso be in acoordlnce witb the Pr~enlioll 01 Food Adullertuioll Act, 1954 and the Rules IIIIde thereuoder. Additionally, FPO 1955 (Fruit Product Older) framed under EsJe1llial Commodu~sAct, 1955, SlIIndards o/Wei,. IUIIl Masura Act, 1977 requiren1e1l1l wherever Ipplicable bas 10 be complied wilb. Amend No. 1 to IS 3183: 1993 4.5.1.3 prodUCt/PICkaging may also display in brief tbe criteria based OD which 'be product bas beea labelled environmeDl frieDdly. ne 4.5.1.4 The material used for plOdUd packias ablil be Jeeyclablc or biodegradlble. 4.5.1.5 The dale of maAufacture Ind dale of expiry .baD be declared OD tbe product package by the DlIDufaeturer. 4.5.1.' The plOduetlball be microbiologically Nrc wben 1eIted .1 per IS 5403 : 1969 Ind IS 5887 ( Part 5 ) : 1976 aDd ahaD be fJcc from bacterial lad Cu.1 IOxins. Pn:IC~bed 4.5.1.7 The pesticide residuea, if lay in the plOdUd llaID DOl exceed the Umil U in PFA Act, 1954 and the Rules made tbaeuader. 4.5.1.8 The product packaae or IeaOet accompaayiq it may display iDStNelio..... of proper use, storage' lad IlInsport ( iaduclilll refrigeration temperal1lJe compliance) so IS to maximize tbe produca performaace. ..fety aDd miDilDize WI Slage. 4.5.2 Sp«i{~ RequiremenlS 4.5.2.1 The product shill Dot contain Iny of tbc heavy metal coDliminanll in excess oftbe quantities prescribed in Table 2.' . ( PQ8~ 2, cllluu 5.1 ) -Insert the followiDa aew clauae after 5.2: '5.3 ECo-Mark I 1be product may also be mlrked.witb the EOO-Mart, tbc decaill of wlaich may be obllined from tbe Bureauof India. SlIadlrdl.' ( Pall! 3, Anna A ) -Insert tbe fonowing DCW rcfercac:ei: 'IS No. S40J : 1969 5887 ( Part S ) : 1976 Til,. Melbocl Cor yeast and mould could of CoodItufJi Methods for cleteetioa of baderia JelpoDlible (or food poisoDiag : Pad 5 IIolldo., idcDlificatioa and enumeration of Vib,iD Cw.. IDd Vibrio PtI,lJIuJertolylbl NViliDII)' <("" (FAD 10) 2 Processed Fruits and Vegetable Products Sectional Committee, FAD 10 FOREWORD This Indian Standard (First Revision) was adopted by the Bureau of Indian Standards after the draft finalized by the Processed Fruits and Vegera ble Products Sectional Committee had been approved by the Food and Agriculture Division Council. Tomato concentrates which include tomato puree and tomato pastes, occupy an important place among canned tomato-based products. To develop a stable market of canned tomato products in the country as well as overseas, it is necessary to have quality control based on soecifications, Therefore an Indian Standard specification for this product was first published in 1966. The first revision has been taken to update its requirements taking into consideration the Codex Standard for processed tomato concentrates (CODEX STAN-57-1981). The EEC Regulation No. 1764/86 of 27 May 1986 on Minimum Quality Requirements for Tomato Based Products Eligible for Production Aid has also been considered and the requirements of this standard have been aligned to the EEC Regulation to facilitate trade in EEC countries. Wherever, it has not been possible to conform to the EEC requirements, additional requirements for EEe have been given in Annex F to ensure conformity for the purpose of trade to EEC countries. In the preparation of this standard, due consideration has been given to the provisions of the Prevention of Food Adulteration Act, 1954 and the Rules framed thereunder, and also the Fruit Products Order, /955. However, this standard is subject to the restrictions imposed under these, wherever applicable. For the purpose of deciding whether a particular requirement of this standard is complied with the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2 : 1960 'Rules for rounding off numerical values ( revised )'. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard. IS 3883 : 1993 Indian Standard CANNED TOMATO CONCENTRATE TOMATO PUREE - SPECIFICATION ( First Revision) 1 SCOPE 1.1 This standard prescribes the requirements for canned tomato puree. c) free from extraneous plant material including skin, seeds, and other coarse parts of tomatoes; d) practically free from mineral compounds. 2 REFERENCES The Indian Standards listed in Annex A are necessary adjuncts to this standard. 4.1.1 The mineral impurities content when determined by the method prescribed in IS 13816 : 1993 shall not exceed 0·1 percent of the dry mass content ( see IS 5781 : 1993) reduced by added common salt. 3 TERMINOLOGY 3.0 For the purpose of this standard, the following definitions shall apply. 4.% Ingredients 4.2.1 The tomato puree shall be free from added colours and artificial flavours. 4.2.2 It may contain added common salt, citric acid, natural spices, aromatic herbs and their extracts and natural aromas ( see Annex F ). 4.1.3 Benzoic acid not exceeding 250 ppln when tested by the method prescribed in IS 12014 (Part 1) : 1986 may be used as a preservative ( see Annex F ). 3.1 Tomato Concentrate Product prepared by concentrating the juice obtained from sound, mature and ripe tomatoes. Such liquid is strained or otherwise prepared to exclude skins, seeds and other coarse or hard substances in finished product. If concentrate contains 9-25 percent of total tomato soluble solids, exclusive of salt, the product is called tomato puree. If it contains more than 25 percent total tomato soluble solids, exclusive of salt, it is called tomato paste. 4.2.4 The pH shall not exceed 4"5. 4.3 Other Requirements 4.3.1 Canned tomato puree shall also conform to the requirements prescribed ill Table 1. 4.3.2 Canned tomato puree shall not metallic contaminants in excess of quantities specified in Table 2. 3.2 Tomato Puree Tomato concentrate containing 9 to 2S percent by mass of total tomato soluble solids exclusive of salt. J.J Head Space The distance between the top of the double seam and the level of the surface of tbe contents in tbe container. 4.3.3 Minimum Fill Containers shall be filled as commercially practicable. However, the product shall occupy not less than 90 percent of the water capacity of the container when tested in accordance with the method prescribed in Annex E. The water capacity of the container is the volume of distilled water at 27°C which the sealed container will hold when completely filled. 3.4 Defects Presence of seeds, skins, stems, core and other coarse and ha~subst8nces. 4 REQUIREMENTS 4.1 General Canned tomato puree shall be obtained by concentrating the juice of sound, fresh and fully ripe tomatoes. It shall bave/be: 4.3.3.1 Whenthe product is packed in glass containers, the water capacity shall be reduced by 20 ml, 4.3.4 Microbiological Requirements When tested by the methods prescribed in 18 of IS 2860: 1964 the product shall be : a) free from microorganisms capable of development under nomlll conditions of storage, b) shall not contain substances I I) chancteristic red colour; b) good flavour, characteristic of properly processed product. Product shall be free front foreign taste, in particularthe taste ofbumed or caramalised products; . 1 originating from micro-organisms which may represent hazard to health. IS 3883 : 1993 Table 1 Requirements for Canned Tomato Puree ( Clause 4.3.1 ) Sl No. Cb....dertstlc Require.eDt Other Indian , Standards (1) i) ii) (2) Vacuum in the can, in mm,Min (3) Negatlve 7 (4) (5) 5 of IS 2860: 1964 6 of IS 2860: 1964 'lead space in the can, in mm, Max Total tomato soluble solids exclusive of salt, percent by mass ( see NOTE ) Sugar content (expressed IS invert sugar), percent by mass of tbe dry mass content reduced by added common salt, Max Mould count iii) lv) 9 - 25 IS 1381.5 : 1993 C 42 v) Not in excess of 70 percent of the fields examined D NOTE - The total soluble solids content is determined after the chloride content has been determined and added salt deducted. For every 1 percent chloride, 1.13 degree Brix or O.OlS7Refractive Index (at 200C) must be substracted. These corrections take account of the pre-existing natural salt content which is considered equal to 2 percent. Table Z Limits for Metallic Contaminants In Canned Tomato Puree ( Clause 4.3.2 ) SI No. (1) i) CbaracterisUc RequiremeDt Method 01 test, Ref to Cl No. or IS 2860: 1964 (2) Arsenic (as As), ppm, Max Lead (as Pb), ppm, Max Copper (as Cu), ppm, Max Zinc (as Zn), ppm, Max (3) 1.0 1.0 (4) 13 14 ii) iii) iv) 30 19 IS 16 v) Tin (as Sn). ppm, Max 250 17 4.4 Hygienic Requirements The material shall be prepared and handled under strict hygienic conditions which have been laid down in IS 6542 : 1972. S PACKING AND MARKING 5.1 Packing The product shall be packed either in hermetically sealed open top sanitary cans made from tin plate and inside lacquered or in food grade plastic containers or asceptic packages. d) Month and year of manufacture; e) Batch of code number, if any; 1) List of ingredients in descending order; g) List of additives, if used; h) The words 'Best before (Month and year to be indicated); j) Manufacturing licence number; and k) Any other details required under the Standards of Weights and Measures (Packaged Commodities) Rules and Prevention ofFood Adulteration Rules, 1955. 6 SAMPLING 6.1 The method of drawing representative samples of the material and the criteria for conformity shall be as prescribed in IS 2860 : 1964. 5.1 Marking Eacb pack shall be marked or labelled with the following particulars : a) Name of the product with the brand name, if any; b) Indication of the source of manufacture; c) Net content in grams; 2 7 TESTS 7.1 Tests shall be carried out 8S prescribed in col 4 and S of Table 1 and col 4 of Table 2 and 4.1.1, 4.2.3, 4.3.3 and 4.3.4. IS 3883 : 1993 ANNEX A ( Clause 2 ) LIST OF REFERRED INDIAN STANDARDS IS No. 2860 : 1964 Title Methods ofsampling and test for processed fruits and vegetables IS No. 12014 (Part 1) : 1986 Title Determination of orga nie preservatives in food stuffs: Part 1 Benzoic acid and its salts Fruit and vegetable products Determination of soluble solids content - Refractometric method Fruit and vegetable products Determination of mineral impurities content 5781 : 1993 Fruit and vegetable products: Determination of dry matter content under reduced pressure and of water content by azeotropic distillation (first revision) Code for hygienic conditions for fruit and vegetable canning units 13815 : 1993 13816 : 1993 6542 : 1972 ANNEXB ( Clauses 4.2.2 and F-l ) DETERMINATION OF SODIUM CHLORIDE B-O PRINCIPLE A test sample of the product is diluted. An excess of titrated silver nitrate solution is then added. The excess is then standardized with titrated solution of potassium thiocyanate in the presence of ferric ammonia alum. using distilled water which has been recently boiled and cooled. 8-3.2 Rinse the weighing vessel with distilled water and transfer the rinse water to the volumetric flask. Make up to the mark with distilled water. B-3.3 Shake well and filter the solution using a pleated filter. B-1 REAGENTS 8-1.1 Standard Silver Nitrate Solution 8-1.2 Pure Nitric Acid 0.1 N. B-3.4 Transfer 20 ml of the filtrate to a 250-nll conical flask and dilute with 40 to 50 ml of distilled water. 8-4 PROCEDURE B-4.1 Add about 2 ml of nitric acid solution (8-1.2) and 10 ml (measured with graduated pipette) of standard silver nitrate solution (8-1.1). Boil for five minutes, then cool. 8-4.% Titrate using potassium thiocyanate solution (8-1.4) until the liquid turns a persistent pink colour, after adding a few drops of ferric ammonium sulphate solution (8-1.3). An initial determination is made using distilled water (white). B-l.3 Standard Solution of Ferric Ammonium Sulphate [NH.Fe(SOJ112HzO] B-l.4 Standard Potassium Thiocyanate Solution -O.~N. B-2 APPARATUS B-2.1 Analytical Balance B-2.2 Conical Flask - of 200-lnl capacity. B-1.3 Graduated Pipette capacity. 8-2.4 Burette - of 10-1Il1 and 20-00 of 2S-ml capacity. B-S CALCUlATIONS B-5.1 The difference between the used volumes of nitric acid and potassium thiocyanate represents the volume of silver nitrate solution used to precipitate the chloride present in the test sample, reduction 3 B-3 PREPARATION OF SAMPLE B-3.1 Transfer product to a 200-m1 volumetric flask, IS 3883 : 1993 made for white. 1 011 of silver nitrate solution 0.1 N corresponds to 0.005 8S g of sodium chloride. Express the results in grams of sodium chloride per 100 g of the product. Added chlorides = Cl, - Cl. at Natural chloride content (Clad) where NTS = dry D18SS content C Ir = tota I chloride = 2(NTS - Clr) 100 B-S.Z The natural content of chlorides is fixed arbitrarily as 2 percent of the dry D18SS content. ANNEX C [Table 1, Item (iv) ] DETERMINATION OF SUGAR CONTENT · c-o GENERAL Usually between 40 and 60 percent of the dry mass content in tomato based products consists of reducing sugar, mostly glucose and fructose in roughly equal proportions. The natural sucrose content of tomatoes is negligible. The natural sugar content is determined by the Lane and Eynon method without inversion. C-l REAGENTS C-l.l Copper Solution A) Sulphate Solution C-2.4 Erlenmeyer Conical Flask capacity. of 250-mJ c-z.s Pipette - of Ifl-ml capacity. C-Z.' Volumetric Flask C-Z.7 Round Bottom Flask - of 250-ml capacity. of 2oo-n1l capacity. C-3 PROCEDURE (Fehllng's Dissolve in distilled water 34.639 g of copper sulphate (CUSO.. 5H60), dilute to 500 ml and filter through glass wool or filter paper. C-l.Z Alkaline Solution of Potassium Sodium Tartrate (Fehling's Solution B) Dissolve 173 g of potassium sodium tartrate (KNaC4H406 4H,O) (Rochellesalt) with 50 g of NaOH in water and dilute to 500 1111. Leave standing for two days, then filter through asbestos. C-l.3 Lead Acetate, Saturated Solution C-l.4 Carrez Solution I - 15 percent aqueous solution of potassium ferrocyanide. e-I.S Carrez Solution U solution of zinc acetate. C-l.6 Methylene Blue - C-3.0 For the determination of sugar in tomato-based products, the quantity of the sample analyzed must be such that, after clarification and dilution, the sugar solution analyzed must contain a quantity of sugar such that l\J-ml of Fehling's solution is completely reduced by 25 to 50 ml of sugar solution. The sugar solution must therefore contain between 105 and 205 mg of invert sugar per 100 ml of solution, as shown in Table 3. During determination, the measured sugar solution is diluted so that 32 ml arc required to reduce 10 ml of Fehling's solution; this concentration falls in the middle of the range given in Table 3. The sugar solution thus contains roughly 160 mgof invert sugar per 100 ml of solution. C-3.1 Weigh out a quantity of the product corresponding to approximately 150/R g where R is the natural total soluble solids content. C-3.Z Transfer the test sample to a 200-011 roundbottom flask. Rinse the test sample container and transfer the rinse water to the flask; then make up to the mark using distilled water. 30 percent aqueous 1 percent aqueoussolution. C-l.7 Sodium Sulphate or Sodium Oxalate Saturated solution. C-l.8 Phenolphthalein alcohol. C-l.9 Sodium Hydroxide C-Z APPARATUS 1 percent solution in 0.1 N. e-3.3 Remove 100 ml of this solution using 8 pipette and transfer to 8 250-00 volumetric flask. C-Z.l Analytical Balance C-3.4 Using 8 pipette, add 4 to 5 ml of saturated lead acetate solution; continue to add this solution carefully, two drops at a time, until the liquid is clear. C-Z.Z Filter Pa~r - for rapid filtration. C·2.J Burette - of lOO-ml capacity. C·3-S Clarification should, however, preferably be obtained by adding S ml of Carrez solution I and 5 ml of Carrez solution II. 4 IS 3883 : 1993 C-3.6 After clarification, allow the liquid to stand for 15 minutes. Then add a quantity of the saturated solution of sodium sulphate or sodium oxalate in order to remove any excess lead acetate. If there is any excess lead acetate, the addition of sodium sulphate or oxalate solution will produce a white precipitate. Table 3 Invert Sugar Factor for 10 ml of Fehling's Solution ( Clauses C-3.0 and C-4.1 ) MlUWtres of Supr Solutio. Used up IDvert SlJIar F.dor MlWan"·oI I.vert Supr ID 100 MUIIlitns of Solutloll C-3.7 AlJow to stand for 15 minutes, then nuke up to the 2S0.. ml mark with distilled water. Shake well, then filter using folded filter paper. Transfer sante of the clear filtrate to a lOO-Dll burette; this solution is now ready for analysis. A B 51.2 C 204.8 203.4 201.9 200.4 198.9 197.4 196.0 194.6 193.2 191.8 190.4 189.1 187.7 186.4 185.0 183.7 182.5 181.2 180.0 178.7 177.5 176.3 175.2 174.0 172.9 171.7 170.6 169.5 168.5 167.4 166.3 165.3 164.3 163.2 162.2 161.2 160.3 159.4 IS8.4 lS7.5 156.6 1.55.7 154.8 154.0 153.1 25.0 2 4 6 C-3.8 Two determination of the sugar content must be carried out. 8 26.0 51.3 C-3.8.1 Test Determination Transfer 10 Inl of a mixture of equal parts of Fehling's A and B solutions into a 250-ml Erlenmeyer flask placed on a wire mesh. (Equal quantities of Fehling's solution A and B should be mixed together a few minutes before the determination.) Using the burette, add about 25 ml of the sugar solution. Boil for 15 seconds. C-3.8.Z Final Determination Place 10 ml of a mixture of equal parts of tbe Fehling's solutions in a 250-ml Erlenmeyer flask, then add directly the quantity of sugar solution which was used up during the test titration, less 0.5 ml. Bring the mixture to boil and simmer for exactly two minutes. Add one or two drops of methylene blue, then add the remaining sugar solution, two or three drops at a time, at IO-second intervals for about one minute, until the blue colour of the indicator turns reddish brown. 2 4 6 8 27.0 2 4 6 S1.4 8 28.0 51.4 2 4 6 8 29.0 2 51.S 4 6 8 30.0 2 4 6 8 Let A be the quantity of sugar solution used up, expressed in 0.1 ml, NOTE - As this is an empirical method, all the j nstructions given above must be followed rigorously. S1.5 C-4 CALCUlATIONS C-4.1 Refer to Table 3 to calculate from the number of ml of sugar solution used up (A), the invert sugar content of the sugar solution (C) and of the quantity of the product contained in the test sample. The formula, for the calculation is as follows: Invert sugar in g per 100 g of product where C CxO.5 = mass of sample 31.0 2 51.6 4 6 8 32.0 51.6 2 4 6 8 33.0 2 4 6 8 34.0 2 4 6 51.7 = column 3 of Table 1, corresponds to the volume A of su$8 r solution used up (column 1 of the Table) C-4.2 If the invert sugar content (expressed as percentage by mass of tomato-based product is divided by tbe total soluble solids content, the result is the invert sugar content per 100 g of soluble solids. 5 51.7 152.2 151.3 lS0.~ 8 149.6 148.8 IS 3883: 1993 Table 3 (continued) MlUlUtres of Table 3 (concluded) MlJUanms of ~ltre5 Supr Solution Used up A IDvert Sugar Fad.or or I.vert Supr .. 100 MlUUltres or Sugar Solutio. Used up A avert s...... Fador MJWanms 01 Solutioa B I.vert Supr lD 100 MlUDltns of SoIutloD C 121.4 120.9 120.3 119.8 119.2 118.7 118.2 117.7 117.1 116.6 116.1 115.6 115.1 114.7 114.2 113.7 113.2 112.8 112.3 111.9 111.4 111.0 110.5 C 147.9 147.1 146.3 145.5 144.7 143.9 143.2 142.4 141.7 140.9 140.2 139.5 138.8 138.0 137.3 136.6 135.9 13S.3 134.6 134.0 133.3 132.7 132.0 131.4 130.7 130.1 129.5 128.9 128.3 127.7 127.1 126.5 125.9 125.4 124.8 124.2 123.6 123.1 122.5 122.0 B 52.2 35.0 2 4 6 51.8 43.0 2 4 6 8 36.0 2 4 6 8 37.0 2 4 6 8 38.0 2 4 6 8 39.0 2 4 6 51.8 8 44.0 2 4 6 8 45.0 2 4 6 8 46.0 2 4 6 8 47.0 2 4 6 8 48.0 2 4 6 .52.2 51.9 52.3 51.9 52.3 52.0 52.4 8 40.0 52.0 110.5 109.6 52.4 109.2 108.8 108.4 107.9 2 4 6 8 41.0 2 4 6 8 42.0 2 4 6 8 52.1 8 49.0 2 4 6 8 50.0 2 4 6 8 52.5 lO7.S 107.1 106.7 106.3 105.9 105.S 105.1 52.1 52.5 6 IS 3883 : 1993 ANNEXD [ Table 1, Item (v) ] ESTIMATION O}' MOULD COUNT n-i APPARATUS D-l.1 Howard Mould D-l.1.1 Howard Mould Counting Apparatus Counting Slide Glass slide of one-piece construction with flat plane circle, about 19 mm in diameter or rectangle 20 x 15 mm, surrounded by moat and flanked on each side by shoulders 0.1 mm higher than plane surface. Cover glass is supported on shoulders and leaves depth of 0.1 mm between underside of cover glass and plane surface. Central plane, shoulders and cover glass have optically worked surfaces. To facilitate calibration of microscope, new slides are engraved with circle 1.382 mm in diameter or with 2 fine parallel lines 1.382 mm apart. D-l.1.Z Accessory Disc for Mould-Counting cover and with knife blade or scalpel, placcfl\>ortion of well-mixed sample upon central disc; with same instrument; spread it evenly and co~er with glass so as to give uniform distribution. Us~nough sample to bring material to edge of dish. (It is of utmost importance that portion be taken from thoroughlymixed sample and spread evenly over slide disc. Otherwise, when cover slip is put in place, insoluble material, and consequently moulds may be more abundant at centre of mount), Discard any mount showing uneven distribution or absence of Newton's rings, or liquid that has been drawn across moat and between cover glass and shoulder. D-2.2 Place slide under microscope and examine with such adjustment that each field of view covers 1.5 mm', (This area, which is essential, may frequently be obtained by so adjusting draw-tube that diameter of field becomes 1.382 mm), When such adjustment is not possible, make accessory drop-in ocular diaphragm with aperture accurately cut to necessary size. Diameter of area field of view can be determined by use of stage micrometer. When instrument is properly adjusted, quantity of liquid examined per field is.O.15 mm', Use magnification of 90 to 125 X. In those instances where identifying characteristics of mould filaments are not clearly discernible in standard field, use magnification of approximately 200 X (8 mm objective) to confi~l identity of mould filaments previously observed 18 standard field. D-Z.3 From each of 2 or more mounts examine at Jeast 25 fields taken in such a manner as to be representative of all sections of 010un1. Observe each field, noting presence or absence of mould filaments and recording results as positive when aggregate length of not more than 3 filaments present exceeds one-sixth of diameter of field. D-J CALCUlATIONS D-3.1 Calculate portion of positive fields from results of examination of all observed fields and report as percent fields containing mould filaments. Glass disc fitting into microscope eyepiece, ruled into squares each side of which is equal to one sixth of the diameter of field. Since limiting diaphragm is eyepiece field stop, rulings equal one-sixth of this diaphragm opening. Field viewed on slide with mouldcounting microscope bas diameter of 1.382 mill of magnification of 90 to 125 X. D-1.% Compound Microscope With standardized field of view of 1.382 tnnl diameter at 90 to 125 X; and equipped with drop-in ocular disc ruled in squares, each of which is one-sixth of field diameter. D-Z PROCEDURE D-Z.O General The tomato puree used shall be diluted with clean mould free water so as to make about 9 percent by mass of total solids (exclusive of salt) in the diluted product. D-Z.l Clean Howard cell so that Newton's rings are produced between slide and cover glass. Remove 7 IS 3883 : 1993 ANNEXE ( Clause 4.3.3 ) DETERMINATION OF WATER CAPACITY E-I GENERAL This method applies to metal containers and glass E-2.Z.% Wash, dry and weigh the empty container. containers. E-%.2.3 Fill the container with distilled water at 270C to the level oftbe top thereof, and weigh the container thus filled. E-l PROCEDURE E-2.1 Metal Containers E-J CALCULAnON AND EXPRESSION OF RESULTS E-3.1 Metal Containers Substract the mass found in E-Z.l.2 from the mass found in E-2.1.3. The difference shall be considered to be the mass of water required to fill the container. Results are expressed as ml of water, percent. E-Z.l.l Select a container which is undamaged in .' all respects. E-2.1.% Wash, dry and weigh the empty container after cutting out the lid without removing or altering the height of the double seam. E-%.l.J Fill the container with distilled water at 270C to 4.8 mm vertical distance below the top level of the container,' and weigh the container thus filled. E-2.Z Glass Contalnen E-Z.2.1 Select a container which is undamaged in all respects. E-3.2 Glass Containers Substract the mass found in E-2.2.2 from the mass found in E-2.2.3. The difference shall be considered to be the mass of water required to fin the container. Results are expressed as mI of water, percent. ANNEXF ( Clauses 4.2.2 and 4.2.3 ) ADDmONAL REQUIREMENTS FOR EEC F-0 For export to BEC countries, the following additional requirements have to be complied with. F-1 The quantity of common salt when tested by method prescribed in Annex B shall not exceed 15 percent by mass of dry mass content for tomato concentrates' having dry mass content exceeding 20 percent when tested by the method prescribed in IS 5781 : 1993 and 3 percent by mass of the net mass for other tomato concentrates. When detennining the quantity of added common salt, the natural content of chlorides shall be considered as equal to 2 percent of the dry mass content. F-Z Benzoic acid is not permitted as a preservative. 8 Standard Mark The u.. of the Standard Mark is governed by the provision. of the Bur~au ~f Intlitlll Standards Act, 1986 and the Rule. and Regulations made thereunder. The Standard Mark OD products covered by an Indian Standard conveys the assurance that they have been produced to' comply with the requirement. of that standard under a well defined system of inspection, testinl and quality control which is devised and supervised by BIS and operated by tb, producer. Standard marked products are alia continuously checked by BIS for conformity to that standard al a further lareauard. Details of ccnditions under which a licence for tbe use of the Standard Mark may be granted to manufactureR or producers may be obtained from the Bureau of Indian Standard·. Bureau of Indian Studlr. DIS i. a Itatutory institution established under the ~*QU './lnd/tIII SllIildardl Ael, /986 to prom~ie-· .., harmonious development of the activities of 'standardization, ma'rki~8 arid'quaJity 'certification of' ~., and attending to connected matters in the country. " ., Copyrlpt DIS has tho copyright of all its publications. No part of these publications ~ay be reproduced in any form without the prior permission in writing of DIS. This does not, preclude ~he free use, in tbe course of implementing the standard, of necessary details, such as symbol. and sizes, type or Ifade detignations. Enquiries relatina to copyriaht be addressed to tho Director ( Publications ), BIS. ... Amendments are issued ,to standards as the need arises on the basis of comments. Standards are allo reviewed periodically; a standard along with amendment. is reaffirmed when such review indicates that no chanalS are needed; if the review indicates that cbanges are needed. it is taken up for revision. Userl of Indian Standards should ascertain that they are in possession of the latest amendments or edition by referring to the latelt issue of 'BIS Handbook' and 'Standard. Monthly Additions'. Comments on tlrit J.odian Standard may be sent to BIS giving the followiDI reference: . R.riew 01 IDdI.. Staatlardl -I Doc : No. FAD 10 (..2.13) Amendmeau limed Slaee PubUeatioD t, Amend No. Date of 1.lue Text Affected BUREAU OF INDIAN STANQA.ltUS .i' Headquarters: Manak Dhavan, 9 Bahadur Shah Telephone. : 331 01 31. 331 13 75 Relional Offices: zarar Mara. New Delhi 110002 Telesraml : ManA ksanatha ( Common to all Officel ) TelephoDe Central :. Manak Bhavan, 9 Bahadur Shah NEW DELHI 110002 Zarar Marl 331 01 31 { 331 13 7' 37 84 99, 37 85 61 { 37 86 26, 37 86 62 53 38 43, 53 16 40 { 53 23 84 Baltera: 1/14 C. I. T. Scheme VII M, V. I. P. Road, Maniktola CALCUTTA 700054 Northern: Southern: seo 445-446, Sector 35-C, CHANDIGARH c.r. T. Campus, IV Croll Road, MADRAS 160036 600113 Western: Manak.laya, E9 MIDC. Marol, Andheri ( But ) BOMBAY 400093 23S 02 16, 235 04 42 { 235 IS 19, 235 23 15 1632 92 gat 632 78 58 1632 78 91, 632 78 92 Branche. : AHMADABAD. BANGALORB. BHOPAL. BHUBANBSHWAR. COIMBATORE. PARIDABAD. GHAZIABAD. OUWAHATI. HYDERABAD. JAIPUR. KANPUR. LUCKNOW. PATNA. THIRUV'ANANTHAPURAM. Printed 'at Prla~ N~ De1hJ. ,18cU. ' . ~"